Like so many other working moms, I don’t have a lot of time after work to make healthy meals. That’s why I love using my slow cooker; I can throw a few ingredients into it and let it sit there all day. When dinner rolls around, I have a healthy and warm meal to serve my family. I found this slow cooker shredded bbq chicken sliders recipe on Pinterest. I was hesitant to try it because the thought of peaches and chicken seemed really odd. Plus, it was a Weight Watchers recipe, so I assumed it would be void of flavor. Luckily, I was wrong on both counts.These shredded BBQ chicken sliders were really delicious and my husband and daughter loved them. The peaches broke down while cooking, so they melded into the chicken and bbq sauce perfectly. Also, the chicken was super tender and juicy and the peaches added just a hint more sweetness to the dish.I served them on slider rolls with some store-bought cabbage slaw I fancied up by adding some more apple cider vinegar, olive oil and salt and pepper. If you don’t have slider buns, you could easily serve this shredded bbq chicken open-faced, on a bed of rice, or on a larger bun. It is very versatile, so if you have leftovers like we did, you can try different things with the chicken.I already loved slower cooker recipes, but this one is one of my favorites because of how quick it is to make and how delicious it tastes. I highly recommend you give this recipe a try. It’s not only super tasty but also very healthy (1/4 cup of chicken and one bun has under 200 calories!).
Slow Cooker Shredded BBQ Chicken Sliders
2 lbs. chicken thighs
1 cup BBQ sauce
1 cup frozen peaches
1/4 cup apple cider vinegar
1 large onion, sliced
1 tablespoon adobo sauce
1 tablespoon minced chipotle pepper in adobo
salt and pepper, to taste
Place the onions and the peaches in the bottom of the slow cooker. Next, add the chicken on top. In a medium bowl, mix together the bbq sauce, apple cider vinegar, adobo sauce, chipotle pepper, and salt and pepper. Mix to combine.
Next, pour the sauce over the chicken. Cover and cook on low for 6-7 hours. (If you’re in a rush, you could cook it on high for 3-4 hours.
To serve, place chicken on slider buns and top with cabbage slaw, if desired.
If you are in a rush, you could cook this on high for 3-4 hours instead. For the cabbage slaw, I bought mine in the salad section at the grocery store and added some apple cider vinegar and olive oil for a super simple slaw to add some crunch and texture.